The sweet and savoury combination of honey, thyme, and chicken broth makes for a delectable glaze over juicy pork tenderloin. Roasted sweet potatoes and green beans complete this delicious plate.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Green Beans, trimmed
Chicken Broth Concentrate
Salt and Pepper*
Preheat the oven to 425°F (to roast the sweet potatoes, green beans and pork). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a parchment-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.
Meanwhile, pat the pork tenderloins dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side.
Transfer the pork to the baking sheet with the potatoes. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook each piece to a minimal internal temp. of 160°F, as size may vary.**)
Meanwhile, on another baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the green beans are tender, 10-12 min. Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems.
Heat the same pan over medium heat. Add a drizzle of oil, then the garlic and thyme. Cook until fragrant, 1-2 min. Add the broth concentrates, 1 3/4 cup water and honey. Stir, scraping up any browned bits from the bottom of pan. Simmer until slightly thickened, 4-5 min. Remove the pan from the heat and stir in 4 tbsp butter. Season with salt and pepper.
Thinly slice the pork. Divide the sweet potatoes and green beans between plates. Top with the pork and drizzle with the glaze.